Banana Bread with Soured Cream

Don't you hate when something turns sour. Especially when it's 2 weeks before the best before date! Had two litres of coffee cream turn so banana bread to the rescue! 

Ingredients:

1 cup butter

1 1/2 cups white sugar

1/2 cup brown sugar

4 eggs

3 cups flour

2 tsps vanilla

2 tsps baking soda

4 ripe bananas, mashed 

1 cup soured 10% cream (or regular non-soured milk or cream)

2-3 tbsps chopped sushi ginger (optional)

 

Pulled these bananas out of the freezer. Once mostly defrosted they where ready to go.

Cream the butter and sugars together then add the eggs, vanilla and mashed bananas. Mix the flour and baking soda together then add in 3 additions to the creamed butter mixture alternating with the soured cream. Add the ginger if using.

Fill 2 lined loaf pans and bake at 350°F for 1 hour and 15-20 minutes or until a cake tester comes out clean.

Perfect! I don't like waste so was glad to be able to use the soured cream. The rest went into 1 cup containers in the freezer for later use.

Makes 2 banana loaves

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